Differential effects of a post-anthesis fertilizer regimen on the wheat flour proteome determined by quantitative 2-DE.
Differential effects of a post-anthesis fertilizer regimen on the wheat flour proteome determined by quantitative 2-DE.
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DOI：
10.1186/1477-5956-9-46
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发表时间：
2011-08-04
期刊：
影响因子：
2
通讯作者：
Dupont FM
中科院分区：
文献类型：
--
作者：
Altenbach SB;Tanaka CK;Hurkman WJ;Whitehand LC;Vensel WH;Dupont FM
小麦籽粒发育过程中的矿质营养对小麦面粉的蛋白质含量和组成有很大影响，进而影响面粉的品质和免疫原性，是一种具有巨大经济价值的商品。然而，由于小麦粉蛋白质组的复杂性，很难确定矿物质营养对蛋白质组成的确切影响。最近在串联质谱（MS/MS）鉴定面粉蛋白质方面的改进，以及美国小麦Butte 86的面粉综合蛋白质组图的可用性，使得记录矿物营养应用导致的单个面粉蛋白质比例的变化成为可能。采用花后施肥（PAF）和不施肥（PAF）的方法培养小麦‘Butte 86’植株，并采用定量二维凝胶电泳（2-DE）技术分析所得面粉的蛋白质组成。54种独特蛋白质的比例发生了显著变化，这是治疗的结果。大多数ω -麦胶蛋白、高分子量麦胶蛋白亚基（HMW-GS）和蛇形蛋白以及一些α -麦胶蛋白与PAF成比例增加。相比之下，α -淀粉酶/蛋白酶抑制剂、粉状蛋白、嘌呤蛋白和嘌呤碱比例下降。几个低分子量谷蛋白亚基（LMW-GS）、球蛋白、防御蛋白和酶也有所下降。添加PAF后，面粉中HMW-GS与LMW-GS的比值从0.61提高到0.95，麦胶蛋白与谷蛋白的比值从1.02提高到1.30。由于PAF添加后面粉蛋白质含量从7%增加到14%，大多数蛋白质种类的绝对含量（μg/mg面粉蛋白质）实际上增加了。数据进一步表明，面粉蛋白质的变化取决于其含硫氨基酸Cys + Met的含量。2-DE方法揭示了PAF引起的面粉蛋白质组的变化，这对面粉质量和免疫原性潜力很重要。这项工作为进一步研究环境变量对面粉蛋白质组成的影响奠定了基础，并为研究特定面粉蛋白质基因的调控提供了线索。这项研究对于确定育种计划和旨在提高面粉质量的生物技术工作的目标也很重要。
Mineral nutrition during wheat grain development has large effects on wheat flour protein content and composition, which in turn affect flour quality and immunogenic potential for a commodity of great economic value. However, it has been difficult to define the precise effects of mineral nutrition on protein composition because of the complexity of the wheat flour proteome. Recent improvements in the identification of flour proteins by tandem mass spectrometry (MS/MS) and the availability of a comprehensive proteome map of flour from the US wheat Butte 86 now make it possible to document changes in the proportions of individual flour proteins that result from the application of mineral nutrition. Plants of Triticum aestivum 'Butte 86' were grown with or without post-anthesis fertilization (PAF) and quantitative 2-dimensional gel electrophoresis (2-DE) was used to analyze protein composition of the resulting flour. Significant changes in the proportions of 54 unique proteins were observed as a result of the treatment. Most omega-gliadins, high molecular weight glutenin subunits (HMW-GS) and serpins as well as some alpha-gliadins increased in proportion with PAF. In contrast, alpha-amylase/protease inhibitors, farinins, purinins and puroindolines decreased in proportion. Decreases were also observed in several low molecular weight glutenin subunits (LMW-GS), globulins, defense proteins and enzymes. The ratio of HMW-GS to LMW-GS in the flour increased from 0.61 to 0.95 and the ratio of gliadins to glutenins increased from 1.02 to 1.30 with PAF. Because flour protein content doubled with PAF from 7 to 14%, most protein types actually increased in absolute amount (μg/mg flour protein). Data further suggest that flour proteins change with PAF according to their content of sulfur-containing amino acids Cys + Met. A 2-DE approach revealed changes in the wheat flour proteome due to PAF that are important for flour quality and immunogenic potential. The work forms a baseline for further studies of the effects of environmental variables on flour protein composition and provides clues about the regulation of specific flour protein genes. The study also is important for identifying targets for breeding programs and biotechnology efforts aimed at improving flour quality.
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影响因子：
6.1
作者：
Godfrey, Dan;Hawkesford, Malcolm J.;Shewry, Peter R.
通讯作者：
Shewry, Peter R.
DOI：
10.1016/j.jchromb.2006.11.047
发表时间：
2007-04-15
影响因子：
3
作者：
Hurkman, William J.;Tanaka, Charlene K.
通讯作者：
Tanaka, Charlene K.
影响因子：
--
作者：
RANDALL, PJ;FRENEY, JR;GALBALLY, IE
通讯作者：
GALBALLY, IE
影响因子：
3.4
作者：
Mamone, G;Addeo, F;Ferranti, P
通讯作者：
Ferranti, P
影响因子：
2.3
作者：
Mamone, Gianfranco;De Caro, Salvatore;Ferranti, Pasquale
通讯作者：
Ferranti, Pasquale